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I know there are a thousand threads out there - I don't need taps and all. Just want to understand the basics of taking a mini fridge and de-commissioning the freezer part and maybe slicing off the door shelves to be able to fit a 5 gal. corny and co2 tank. I guess I'm not overly...

So I have the requisite 10 gallon cooler mash tun fitted with a fancy domed false bottom supplied by Williams brewing. (It set me back, but hey....) I have had trouble with my runoff. As in, it doesn't run off. To circumvent the obvious, yes, I use 180 degree laughter liquor from a tank that I...

I originally posted this in the AG forum and got 56 looks but no replies so I guess I need to resort to the yeast experts on this forum :) So I have been doing AG (strictly ales, 5 gallon batches) for many years, fermenting in the standard 6 gallon plastic buckets. My experience is that when...

So I have been doing AG (strictly ales, 5 gallon batches) for many years, fermenting in the standard 6 gallon plastic buckets. My experience is that when I open it up (after a week or more), the top surface is beer, with some yeast chunks floating around, which quickly migrate to the perimeter...

I just had to share this. I try real hard to remember to get a sample for an O.G. measurement. I do all-grain, so usually at that point I am three beers into it so I have forgotten it several times. I ferment in a 6 gallon bucket with a bottom spigot. Last weekend I once again forgot to do it...

OK, I know what you are all thinking, but I am a regular all-grain homebrewer and have conducted a lot of mashes. Lat weekend I made a recipe (from this database, in-fact) that used about 4# of base malt, 4.5 # of Maris Otter (more or less base malt, I know), a # of crystal, a # of vienna and a...

I want to graduate to a counter-flow chiller (use an immersion chiller at present) and also incorporate a hop-back. Will gravity push it through these elements from the boiler given a reasonable head or do I have to go to a pump? (Not real good with hydraulic engineering:)

No matter what I do (hop stand, dry-hop in primary after initial fermentation is over, hop tea, pray to the gods) I cannot get the hop flavor/aroma I desire. I really don't want to dump the damn hops in my keg. I saw a video of a small commercial operation where they ran the boiled wort through...

If the lid of my bucket does not create an airtight seal (clearly fermentation is in progress but airlock is not bubbling) is that such a problem if it was properly sanitized and will be left only a couple of weeks while fermentation runs it's course and then is bottled? It's hard for me to see...